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Tagliarini With Garlic Sauce

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Ingredients
  Tagliarini/Fettuccine 8 Ounce (1 Package)
  Boiling salted water 1 Cup (16 tbs)
  Canned italian style tomatoes 15 Ounce (1 Can)
  Dry basil 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic cloves 6 Large, minced or pressed
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Following package directions, cook tagliarini in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a bowl, combine tomatoes (break up with a spoon) and their liquid, basil, salt, red pepper, and black pepper; set aside.
Place oil and garlic in a 1-quart pan.
Cook over medium-low heat, stirring occasionally, until oil bubbles gently and garlic is light gold (do not brown garlic or it will taste bitter).
Add tomato mixture to pan and simmer, uncovered, stirring occasionally, for 5 minutes.
Place hot tagliarini in a serving bowl, pour sauce over top, and toss gently.
Pass cheese at the table to sprinkle over individual portions.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Quick, Healthy

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